Eastern Fusion Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Thai Coconut Salad:
1/4 cup canned coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup peanut oil
1 1/2 tbs. grated ginger
1 tsp. minced garlic
5 tbs. finely chopped Thai basil leaves
2 tbs. fish sauce
4 cups baby salad greens
2 tbs. creamy peanut butter
2 tbs. white miso paste
1/2 cup packed brown sugar
3/4 cup soy sauce
1 tbs. grated ginger
2 tbs. mirin
5 tsp. minced garlic
1 tbs. sesame oil
2 lbs. ground chuck
Vegetable oil for brushing on the grill rack
6 sesame seed buns



Prepare a medium-hot fire in a characoal grill or preheat a gas grill to medium high. Prepare the Thai salad: In a small mixing bowl, whisk together the coconut milk, lime juice, peanut oil, ginger, garlic, Thai basil leaves and fish sauce until well blended. Set aside. Gently rinse baby salad greens in cool water, place on paper towels and pat dry. Place greens in large mixing bowl and drizzle all of the dressing mixture over the greens. Gently toss until dressing is well distributed. Cover salad with foil and refrigerate. Prepare the patties: In a small mixing bowl, combine well the peanut butter and miso, then add the brown sugar until well combined. Slowly whisk in the soy sauce then add the ginger, mirin, garlic and sesame oil. Whisk mixture until brown sugar has dissolved. Place the ground chuck in a large mixing bowl and add 1/2 cup of the brown sugar sauce, reserving the remainder of the sauce for basting later. Handling the meat mixture as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into patties to fit the sesame seed rolls. Brush the grill rack with vegetable oil. Place the patties on the rack and grill until browned on the bottoms, about 5-6 minutes, basting the patties 3-4 times with the remaining brown sugar sauce. Turn the patties over and grill until done, about 5-7 minutes for well done, again basting the patties 3-4 times with the brown sugar sauce. During the last few minutes of cooking, split open the sesame seed buns and place the cut sides down onto the outer edges of the grill to lightly toast. Assemble the burgers: On each bottom of the sesame seed buns, place a patty and top with a generous portion of the thai salad that's been divided into 6 equal portions, place the bun tops over the thai salad and serve.